Sunday, June 10, 2012

Creamy Pasta with Grilled Vegetables

What's your definition of a perfect dinner? Mine usually involves a lean protein and lots of fresh vegetables, carefully prepared and beautifully presented. However, there's no denying my pasta cravings, which kick in more often than I'd like. After spotting a recipe for Herbed Ricotta Pasta with Corn and Zucchini in Everyday Food, my pasta craving couldn't be ignored any longer.

I switched things up a bit by using goat cheese in place of the ricotta. I'd choose goat's tangy flavor to boring ricotta any day. I also decided to make it easy (and flavorful) and grill both the corn and the zucchini. I loved every creamy, starchy bite of this bowl of pasta - I hope you do, too.

Here's my version of the recipe:

Creamy Pasta with Grilled Vegetables

Serves 4

2 large zucchini, ends trimmed and quartered lengthwise
3 ears of corn, shucked
drizzle Wegman's basting oil (or olive oil)
salt and pepper
10 - 14 ounces campanelle pasta
1 container Chavrie soft goat cheese
fresh basil, chopped
grated Parmesan cheese, optional
Toss zucchini and corn with oil, salt and pepper.

Grill vegetables over medium heat for a few minutes each side, or until lightly charred. When cool enough to handle, chop zucchini into large bite-size pieces and cut the corn off the cobs.

Meanwhile, cook pasta as directed and drain, reserving at least 1/2 cup of pasta cooking water.

In a bowl, whisk together the pasta cooking water and the goat cheese. Add the cooked pasta and vegetables. Toss to combine. Add basil. Taste and add salt, pepper and Parmesan cheese, if desired.

Find the original recipe on page 78 of the June 2012 issue of Everyday Food

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